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Chunky Oatmeal and Chocolate Cookies

The name says it all: these chunky oatmeal cookies are deliciously big, fat and chewy! Loaded with chocolate chips and nuts, they are guaranteed to please any cookie lover in your family. Make a batch, bake some, and freeze the rest for later.

Prep Time
30 mins
Cook Time
30 mins
Total Time
47 mins
Servings: 16 cookies
Calories: 310 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/4 cups (178 gr.) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground cinnamon
  • 1 1/4 cups old fashioned oats
  • 1 cup walnuts toasted and chopped
  • 1 cup cranberries or raisins, chopped coarsely
  • 4 ounces bittersweet chocolate chopped into chocolate chip size chunks
  • 12 tablespoons 1 1/2 sticks - 170 gr unsalted butter, at room temperature
  • 1 1/2 cups (297 gr.) packed dark brown sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Adjust the oven rack to the middle position and pre-heat the oven to 375 F degrees. Line 2 baking sheets (if baking them all together) with parchment paper.
  2. In a medium bowl mix flour, baking powder, baking soda, table salt and cinnamon.
  3. In a separate bowl, stir together oats, walnuts, cranberries and chocolate.
  4. In a standing mixer fitted with a paddle attachment, mix the butter and sugar about a minute on medium speed, scraping down the bowl as necessary.
  5. Add the egg and vanilla and continue to mix until fully incorporated for 30 seconds.
  6. Scrape down the bowl to ensure that there are no lumps remaining.
  7. Decrease the speed to low. Add the flour mixture and mix until just combined, 30 to 45 seconds. Do not overbeat.
  8. With the speed on low, gradually add the oat mixture and mix until just combined.
  9. In order to ensure that the ingredients are evenly distributed, give the dough a final hand stir.
  10. Divide the dough into 16 portions and roll them into balls. Stagger 8 balls on each baking sheet by spacing them 11/2 inches apart from each other. Using your fingers, press gently on each dough ball to a 1-inch thickness.
  11. Bake each sheet separately for 15 minutes, rotating halfway through the baking time.
  12. Keep cookies on the baking sheet for 5 minutes and then transfer them to a wire rack (to stop the cooking)
  13. Continue the same process with the second batch.

Notes

  • Do to over mix the flour mixture. I usually let the mixer do the initial mixing (15-20 seconds or so) and then mix the rest by hand to avoid the possibility of overmixing.
  • If you have time, I highly recommend scooping the cookies on a sheet pan covered with parchment paper and letting them sit in the fridge (covered with foil or stretch film) overnight.
  • You can bake them all or bake some and freeze the rest in a freezer bag to bake later. When ready to bake frozen oatmeal cookies, there is no need to thaw. Simply take them out of the fridge right before you are ready to turn the oven on and add 2 minutes to the baking time.

Nutrition Information

Calories 310kcal (16%) Carbohydrates 38g (13%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 8g (40%) Cholesterol 33mg (11%) Sodium 139mg (6%) Potassium 145mg (4%) Fiber 2g (8%) Sugar 23g (46%) Vitamin A 285IU (6%) Vitamin C 1mg (1%) Calcium 49mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 16cookies

Amount Per Serving

Calories 310

% Daily Value*

Calories 310kcal 16%
Carbohydrates 38g 13%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 33mg 11%
Sodium 139mg 6%
Potassium 145mg 3%
Fiber 2g 8%
Sugar 23g 46%
Vitamin A 285IU 6%
Vitamin C 1mg 1%
Calcium 49mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.